If you are looking for new experiences, unusual scenarios, far from the most celebrated destinations and you want to fully breathe the Mediterranean atmospheres, scents and aromas, then put on your agenda a stop at Margherita di Savoia, under the heading "Pizza da try it at least once in your life ". We take you to the temple of contemporary pizza, to Pizza Canneto Beach 2, and to its patron, the young but now more than promising Giuseppe Riontino, the "little one" of the Riontino family, a family of renowned restaurateurs, chefs and sommeliers.
And it is precisely in the family entourage that Giuseppe is trained and learns the art of catering, with a particular predilection for the oven and its products, primarily pizza to which he dedicates his inexhaustible desire for experimentation.
After working side by side with his father, chef Salvatore Riontino, in the Canneto Beach 2 restaurant, Giuseppe decides to pursue a "solo" career and in June 2021 he inaugurates his own space, the Pizza Canneto Beach 2, where he can free all the his creativity.
Not gourmet pizzas, a term that is abused and inadequate in most cases, but contemporary pizzas, as Riontino himself likes to define them. Contemporary in the conception, in the combination of flavors, textures but also deeply linked to that generous land rich in excellent products that is Margherita di Savoia, a perfect synthesis between sea and land.
The fresh fish comes from the sea, different every day, an expression of territoriality and seasonality. A fish worked and interpreted with great skill: try the pizza with fish tartare or the pizza with purple shrimp, you will be charmed by the freshness and balance of flavors, aromas and textures.
From the earth, that extraordinary land enriched by the mineral salts of the sand and the sea breeze of Margherita di Savoia and its salt pans, instead come excellent quality vegetables, such as the renowned Margherita IGP onions, the main ingredient of one of the flagships of Giuseppe, Margherita di Savoia (caramelized onion from Margherita PGI, buffalo mozzarella from Campania DOP, red datterino tomatoes and brown cow caciocavallo).
But what makes the experience at Pizza Canneto Beach 2 truly unique is not only the use of flours produced from ancient grains and the freshest local products.
Another aspect personally supervised by Giuseppe, thanks to his training as a sommelier, is the proposal of matching wines, coming from the rich and refined family cellar.
Let us advise and guide you in choosing the pizza and wine or craft beers produced in the area to combine, you will be conquered and you will not be able to help but return to this small corner of Puglia.
for more information on Pizza Canneto Beach 2 go here
